Slow Cooker Lamb Tagine

Discussion in 'SW Winter Warmer Recipes' started by missyp284, 24 September 2010 Social URL.

  1. missyp284

    missyp284 Full Member

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    Serves 4
    Just over 1 SYN per portion

    1kg cubed lamb
    tin chopped tomatoes
    large chopped onion
    4 cloves garlic
    2 tspn ginger
    4 tspn paprika
    4 tspn chilli flakes
    2 tspn turmeric
    1 tspn ground cinnamon
    4 tspn ground cumin
    3 tbspn ground corriander
    2 tbspn chopped parsley
    2 tbspn chopped corriander
    2 tbspn honey (5 SYNS)
    4 tspn sweetner
    2 chicken stock cubes

    Bung everything in the slow cooker, except for the chopped parsley and chopped corriander. Cook on low for approx 8 hours.

    Just before serving add the chopped parsley and chopped corriander, and if needed add a sprinkle of instant mash to thicken.

    And voila, a beautiful lamb tagine, with only just over 1 SYN per (GENEROUS)portion.

    I'm not a big fan of cous cous, so I had mine with quinoa, mixed with peas and sweetcorn and a bit more copped corriander.

    Now I'm also aware that I've used a LOT of spices, but I love them, you might want to reduce the quantities a little bit if you don't like things too hot.

    Hope you like it.
     
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  3. tracejovi

    tracejovi Full Member

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    Oooooooh! That sounds good - think I'll have to try it soon!
     
  4. moideux

    moideux Full Member

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    Sounds amazing, thanks for sharing. Unfortunately I'm not a fan of hot spicy food but I really love lamb, I'll try reducing some of the spices. Marian x
     
  5. Monkey_Monkey_Underpants

    Monkey_Monkey_Underpants Well, hello...

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    It's cooking in my slow cooker at the moment!
    I'll let you know how good it is when I've eaten some, but it certainly smells gooooooooooooooooooooood.
     
  6. missyp284

    missyp284 Full Member

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    hope you enjoy it.

    I'm wishing I had some for my tea tonight, it's certainly the weather for it here :rolleyes:
     
  7. Martha39

    Martha39 Full Member

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    Do you bung it in cold or bring it to the boil first?
     
  8. Monkey_Monkey_Underpants

    Monkey_Monkey_Underpants Well, hello...

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    I just put everything in cold. You could brown off the meat first if you wanted to, but I really don't think it's necessary.

    Mine's now been on for 8 hours, smells gorgeous, and looks really tender. Can't wait!
     
  9. missyp284

    missyp284 Full Member

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    I just put it all in cold/raw. Like jimoftroy says you could brown the meat first, but I usually set mine off before I start work and the last thing I want to be doing at 7am is cooking meat
     
  10. Monkey_Monkey_Underpants

    Monkey_Monkey_Underpants Well, hello...

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    Just to let you know, the lamb tagine was lovely.
    I added some chick peas as well, didn't use honey, but put in some tinned apricots (slightly lower on syns, still sweet, & a bit fruity) and added a chopped pepper, just to increase the superfree element.

    Was going to have it with couscous & salad, but just had the salad, and I'm glad I did, because it was very filling.

    I recommend it to anyone who likes spicy food. If you don't, you might want to cut down a bit on the chilli, cumin & coriander seeds.
     
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